german soft pretzels

★★★★★ 3 Reviews
cheries001 avatar
By Cherie Szilvagyi
from Deckerville, MI

Steven, my son, is quite the chef nowadays and has taken numerous awards, including Chef of the Year and National Salute to Excellence awards. Wonder if he remembers as a teenager making this recipe with his friends? Soft, large pretzels that just require a little mustard to be a hit with any family.

Blue Ribbon Recipe

Oh my... soft pretzels are one of my indulgences. And this is a GREAT recipe. It's super easy to make. I dipped mine in a bit of mustard - so good. I bet these would be good with a bit of cinnamon butter or queso too. Yum!

— The Test Kitchen @kitchencrew
★★★★★ 3 Reviews
serves 4 Large Soft Pretzels
prep time 20 Min
cook time 10 Min
method Bake

Ingredients For german soft pretzels

  • 3/4 c
    lukewarm water
  • 1 1/2 tsp
  • 2 c
  • 1 Tbsp
  • 1
  • 1 Tbsp
  • coarse salt
  • 1 Tbsp
  • cinnamon to taste

How To Make german soft pretzels

  • 1
    Mix sugar and water. You want enough sugar ( I use a Tbl because I like my dough sweet.) in the water to feed the yeast but go to your taste. I don't use a lot of sugar but you want enough to feed the yeast. Sprinkle yeast on top and let rise until foamy. Add flour and stir until dough forms a ball. Place the dough on a lightly floured surface and knead until dough is smooth and not sticky. Divide dough into 4 pieces. Roll each piece of dough into a long snake about 1/2 inch thick and 15 inches long. Make into pretzel shape. Place on greased baking sheet about 2 inches apart. Combine the egg with water and brush on top of pretzels. Sprinkle with salt. Bake at 425 degrees for 10 minutes until golden brown.
  • 2
    Variation: Sprinkle with Sugar and Cinnamon for that sweet pretzel taste.